Slow Cooker Bread Pudding

• •1 loaf Brioche bread (cut into 1-inch cubes and slightly stale)
• •6 piece Eggs
• •3 cups Whole milk
• •1 cup Heavy cream
• •3 cup Granulated sugar
• •2 tsp Vanilla extract
• •1 tsp Ground cinnamon
• •1 tsp Ground nutmeg
• •1 tsp Salt
• •1 cup Raisins (optional)
• •2 tbsp Butter (melted, for drizzling)

Instructions

1. 1

   Grease the inside of your slow cooker with butter or cooking spray.

2. 2

   In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

3. 3

   Add the cubed bread to the egg mixture and gently toss to coat. If using, add the raisins.

4. 4

   Let the bread soak in the mixture for about 10 minutes, pressing down occasionally to ensure all the bread is moistened.

5. 5

   Pour the bread mixture into the prepared slow cooker. Drizzle the melted butter evenly over the top.

6. 6

   Cover and cook on low for 3-4 hours, or until the bread pudding is set and the center is no longer liquid. Cooking times may vary depending on your slow cooker.

7. 7

   Carefully remove the bread pudding from the slow cooker. Let it cool slightly before serving.

Chef's Tips

• 💡For a richer flavor, use challah or croissants instead of brioche.
• 💡Add a splash of bourbon or rum to the custard mixture for an extra kick.
• 💡Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.